makes three (8-inch) loaves or about 24 muffins
This bread freezes beautifully, if it lasts long enough to get wrapped and out of the reach of willing tasters.
Read more about this recipe at the Washington Post.
2 1/2 to 3 cups sugar
3 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 (15-ounce) can pumpkin purée
2 eggs, beaten
6 to 12 ounces semisweet chocolate chips (optional)
prep: 10 minutes
total: 1 hour
2 8x4-inch loaf pans or 2 12-compartment muffin tins
cupcake liners (optional)
1. Preheat the oven to 350F. Lightly grease loaf or muffin pans (or use paper cupcake liners).
2. In a large bowl, combine the sugar, flour, spices, salt and baking soda.
3. In a medium bowl, combine the oil, water, pumpkin purée and eggs.
4. Add the liquid mixture to the flour mixture and combine thoroughly, making sure no unblended dry ingredients linger at the bottom of the bowl. Add the chocolate chips, if using, and stir to combine.
5. Divide the batter equally among the pans; muffin cups should be 2/3 full. Bake the loaves for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or the top of the loaves are springy to the touch. (Muffins will take about 40 minutes.) Let cool completely before cutting and storing.